400g butter beans - drained and rinsed
400g cannellini beans - drained and rinsed
400g kidney beans - drained and rinsed
1 red onion - sliced
100g sweetcorn
1 each Mixed peppers - sliced
100g mushrooms - sliced
1 - 2 tsp taco seasoning (either bought or you can make your own. See below method)
800g chopped tomatoes
1 tbsp mixed herbs
1 tsp cumin
½ tsp cinnamon
1 tsp brown sugar
2 - 3 cloves garlic - diced
Handful of chopped coriander
½ juice lime
8 tortillas
Preheat oven 200 C/gas mk 6. Line a baking tray with parchment and set aside
Fry off veggies until soft and uncoloured, 2-3 mins add 1 ⁄ 2 chopped garlic and taco
seasoning cook out for another 2 mins, add salt and pepper to taste and more
seasoning if you want a bit more of a kick. Set to one side
For the sauce, fry off garlic in a little oil, 1 -2 mins, be careful not to burn.
Add tomatoes into a pan along with herbs, cumin, cinnamon brown sugar. Mix
together and simmer, don’t let it boil. Reduce until the sauce has thickened. At this
point you can blend smooth or leave as is. Add salt and pepper to taste. Add ⅓ of
tomato sauce, lime juice and some of the coriander to the veggie mix. And combine.
You don’t want the mix too wet though.
To assemble, put a spoonful of the mix in the middle of the tortilla and roll up, lay
on the baking parchment with the fold to the bottom. Repeat until you have as
many as you like. Leaving a little gap between each one.
This mix can be frozen. So can the sauce, so don’t worry if you’ve got loads left.
Cover the tops with sauce, chopped coriander and grated cheese. Bake for 25 -30
mins until the cheese is golden and brown.
These are also a great base mix if you want to add butternut squash, chicken, pork,
chorizo.
Just cook off whatever meat you’re using beforehand and mix in when you add the
sauce
Taco Seasoning ( around 10 portions)
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon ground paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
Simply mix together. Store in an airtight container or kilner jar.
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